WEBVTT THAT IS A LOOK AT SPORTS.HAVE A GREAT DAY.JENNIFER:rt AND OFF TO A GREATSTART.IF THERE'S ONE THING THAT MOSTEVERYONE LOVES, IT'S PIZZA.AND TOMORROW, THE MGM NATIONALHARBOR IS HOLDING ITS FIRST EVERPIZZA-PALOOZA.SO JOINING ME TO TALK MORE ABOUTIT IS CHEF JASON JOHNSTON FROMrtNATIONAL HARBOR.AND JOE.GOOD MORNING.TELL ME ABOUT THIS.>> TOMrtORROW AFTERNOON AT 3:00P.M. WE ARE HOSTING THE FIRSTANNUAL PIZZA-PALOOZA.IT WILL BE ON THE ATOMIC PLAZA.IT WILL BE 75 & A, SO A PERFECTrtDAY FOR IT.WE WILL HAVE OVENS SET UPOUTSIDE ON THE PLAZA.WE WILL HAVE UPPER DECKrt ONCE AFOR THOSE DOING NEW YORK STYLE,WE WILL HAVE CHICAGO STYLE.>> CHEFS FROM ALL OVER THECOUNTRY.A COUPLE OF GUYS FROM ITALY WILLBE THERE.rtAND ALSO FROM TOP CHEF.HE WILL BE THERE.AND OUR PASTRY CHEF.HE WILL BE PUTTING OUT LIKE ArtHUGE DISPLAY OF PASTRIES.JENNIFER: INCREDIBLE.>> IT WILL BE GREAT.EVERY DIFFERENT STYLE OF PIZZAWILL BE REPRESENTED.rtNAPLES, NEW YORK, CHICAGO.JENNIFER: SPEAKING OF THAT,COMING ABOUT WHAT IT TAKES TOSPIN A PIZZA.>> YOU LIKE Art FIRMER THOUGH. --DOUGH.THIS ONE IS A LITTLE EASY TOSPIN.rtSO WE WILL TOSS IT UP A LITTLEBIT.JENNIFER: THANK YOU GOODNESS WESPOKE ABOUT NOT TOSSING IT INTOTHE RrtOOF BECAUSE IT WOULD NEVERCOME DOWN.>> IT HAS HAPPENED BEFORE.JENNIFER: I CAN NEVER DO THAT.IT WOULD BE ON THE FLOOR AND MYDOG WOULD BErt EATING IT.>> ARE YOU SURE?JENNIFER: ARE YOU KIDDING ME.PEOPLE LIKE NEW YORK STYLEBECAUSE IT IS SO THINrt AND CRUSTYAND HE CAN FOLD IT AND EAT IT SOWELL.>> NEW YORK STYLE, WE WILL BEREPRESENTING NEW YORK STYLE WITHOUR PIZZA SHOP.rtAND IT WILL BE AT THE MGM ATNATIONAL HARBOR.WE WILL BE DOING THE NEW YORKSTYLE PIZZAS.ALSO MEATBALLS, STRUM BULLIES.-- SrtTROMBOLLIS.IT WILL BE ALL KINDS OF ITALIANFOOD.AND ONE OF THE PIZZArt GUYS, HE ISCOMING FROM LAS VEGAS, SECOND INTHE WORLD FOR GLUTEN-FREE PIZZA.NOBODY HAS AN EXCUSErt NOT TO SHOWUP.JENNIFER: AND WHILE YOU AREBUILDING THE LOVELY PINE, IGUESS -- PIE, I GUESS IF YOUTRIED A DIFFERENT PIECE OFrt PIZZAFROM EACH REGION, YOU WOULDTASTE THE DIFFERENCE, RIGHT?>> OF COURSE.BECAUSE YOU KNOW, JOE AND I,LIKErt OTHER PEOPLE WE ARE LOVERSOF DIFFERENT STYLES OF PIZZA.AND THAT IS THE BEAUTY OF THEEVENT.THEY WILL ALL BE THERE AND YOUCAN TASTE THEM SIDE BY SIDE,THIS IS ANrt AMAZING EXAMPLE OFNAPLES STYLE, THIS IS A GREATTABLE OF THIS KIND OF PIZZA.>> THERE YOU GO.>> THE DIFFERENCE BETWEEN WHOrt ISBETTER.WHO CARES.JENNIFER: RIGHT.AND TONY WOULD KNOW THAT.LOVING THE CHICAGO PIZZA.FORrt THOSE OF US, WE ARE USED TOTHE PIZZA IN DELAWARE, THAT ISWHERE THE GROTTO STYLE IS FROM.THE CIRCLErt PATTERN.>> I BELIEVE WE HAVE APROFESSIONAL OVER HERE.JENNIFER: NO.THE KEY IS TALKING AND DOING ITrtAT THE SAME TIME.HOW DO I MAKE A BIGGER?>> TAKE YOUR FINGERS UNDERNEATHAND JUST SPIN.THEN TOSS rtIT.JENNIFER: COME ON OVER AND JOININ.WE WILL NOT EAT THIS, THIS ISJUST FOR PRACTICE.>> WE DID BRING BREAKFAST OVERrtHERE.JENNIFER: ARE YOU SERIOUS?>> THANK YOU SO MUCH.KAI: I KNOW.>> THESE ARE A LITTLE BITTHINNER.JENNIFER:rt TELL US THE TIME OFTHE EVENT.>> 3:00 P.M. TOMORROW AFTERNOONUNTIL 8:00 P.M., THEN AFTER THATWILL BE THE AFTER PARTY.KAI:rt I HAVE TO DO THIS ONCAMERA.TONY: OH MAN.

Video: Pizzapalooza

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Updated: 8:34 AM EDT Sep 11, 2017

BALTIMORE —

Chef Jason Johnston with the MGM National Harbor talks about their first annual Pizzapalooza.